Egg Tortilla Soup (Sopa de Tortilla de Huevos)

Name: Egg Tortilla Soup (Sopa de Tortilla de Huevos)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil; 1/2 cup small, dry tubular or shell-shaped pasta, such as penne or conchiglie, optional; 4 scallions, thinly sliced; 1/2 teaspoon salt, or as needed; 1 teaspoon adobo powder; 2 large all-purpose potatoes, peeled and cut into 1/2-inch dice; 1 2-ounce piece of queso blanco, grated; 1 large Anaheim pepper, stemmed, seeded and cut into 1-inch pieces; 4 large eggs, lightly beaten; 1/4 cup whole milk, or as needed; ⅓ cup cooked white rice, optional

Servings: persons

Vegetable oil
1/2 cup small, dry tubular or shell-shaped pasta, such as penne or conchiglie, optional
4 scallions, thinly sliced
1/2 teaspoon salt, or as needed
1 teaspoon adobo powder
2 large all-purpose potatoes, peeled and cut into 1/2-inch dice
1 2-ounce piece of queso blanco, grated
1 large Anaheim pepper, stemmed, seeded and cut into 1-inch pieces
4 large eggs, lightly beaten
1/4 cup whole milk, or as needed
⅓ cup cooked white rice, optional

1
If desired, place 1/2 inch vegetable oil in a small saucepan over medium-low heat.
2
When oil is hot, add pasta and fry until lightly browned.
3
Remove immediately and drain on paper towels.
4
Set aside pan with oil in it.
5
Place a medium (5- to 6-quart) soup pot over medium-low heat, and add 1 tablespoon vegetable oil.
6
Add scallions and saute until softened, about 30 seconds.
7
Add salt, adobo powder, potatoes, queso blanco and fried pasta, if using.
8
Add just enough water to cover.
9
Cover and simmer until potatoes and pasta are tender, about 15 minutes.
10
While soup is cooking, place a small skillet over medium heat, and add 1 tablespoon oil.
11
Add Anaheim pepper and saute until softened, 2 to 3 minutes.
12
Add eggs and cook until firm, another 1 to 2 minutes.
13
Remove omelet from pan and cut into 1-inch-wide slices.
14
When potatoes are tender, add milk, omelet slices and, if desired, rice, to pot.
15
Simmer gently until reheated, and serve hot.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Vegetable oil, 1/2 cup small, dry tubular or shell-shaped pasta, such as penne or conchiglie, optional, 4 scallions, thinly sliced, 1/2 teaspoon salt, or as needed, and more.

Yes, Egg Tortilla Soup (Sopa de Tortilla de Huevos) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!